54 — Wednesday, April 29, 1992 —

North Shore News

Strawberry season soon will be upon us

REMEMBER WHEN seasonal food was simply that? If laze:

you wanted fresh asparagus you waited until May. A fresh

strawberry? Hold your horses until July.

Small towns had festivats
honoring peaches and corn. I
think we lost something when all
these things became available all
year round. Mind you, I'd have to
be awfully hungry before I'd pay
the out-of-season prices.

Anyway, we'll soon be welcom-
ing the first strawberries (local)
and there are some California
ones available now at fairly rea-
sonable prices.

1 know {[’m rushing the season
just a little but it’s good - to be
prepared.

First, Pil remind you of one of
the best products I’ve tried for
making freezer jam. The straw-
berry is outstanding, but all the
ones we tried were superior —
raspberry, blueberry and peach.

The product is Garden Fare
freezer jam gelling powder. Look
for it in the produce section,
packaged in pouches and hanging
on hooks. It costs about $2.

Not only is the jam delicious
but it requires 60% less sugar than
conventional recipes, requires no
cooking and is a snap to prepare.
One puckage makes about 4%
cups of jam using four cups of
prepared fruit and 114 cups sugar.

I’ve tried many recipes for
strawberry pic but this one is my

parbara
NeCreacdie

BUDGET BEATERS

favorite. I have no idea where it

came from — it’s handwritten on

an old recipe card but my files

tend to look like that.
Strawberry-Orange Cheese Pie

i baked 8’ pie she}! (1 use frozen)

Filling:

8 oz. cream cheese

¥Y cup sugar

1 teaspoon grated orange rind

2 tablespoons fresh orange juice

2 tablespoons whipping cream

(buy a small carton and whip the

rest to serve with the pie)

Topping:

3 cups sliced steawberries

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1: cups crushed strawberries
Y. cup sugar
I tablespoon cornstarch

Cool the pie shell. Soften the
cream cheese and beat until fluffy
with sugar, rind, juice and cream.
Pile into shell. Lay sliced berries
on top in concentric circles,
overlapping, cn top cf filling.

Simmer the crushed berries with
sugar and cornstarch, stirring until
thickened. Chill. Spoon carefully
over the top of the pie. Serve with
whipped cream.

There’s something about the
touch of orange that enhances the
strawberry flavor.

eee

Here’s another fresh strawberry
recipe — so easy!
Strawberry Sherbet
2 cups fresh crushed strawberries
‘A cup sugar
% cup fresh lemon juice
2 cups water

1 cup sugar
Y: cup white corn syrup
3 tablespoons lemon juice
Whole strawberries for garnish
Combine crushed berries with
sugar and lemon juice. In a large
saucepan, mix water, sugar and
corn syrup. Boil until sugar
dissolves and boil for five
minutes. Cool. Stir in lemon juice
and then the strawberry mixture.
Freeze in two ice cube trays un-
til firm. Cut up and turn into a
bowl. Beat with electric beater un-
til smooth and mushy. Re-freeze.
Serve garnished with fresh
strawberries.

ace

This is a very old recipe — fill-
ed angel food cakes were very
popular in the 1950s.

Strawberry Angel Food
1 angel food cake mix, baked
2 envelopes piain gelatin (Knox)
Y% cup cold water
Pinch salt

% cup sugar

2 cups crushed strawberries

2 tablespoons lemon juice

1 cup whipping cream, whipped

Remove any crusty bits from
cake. Cut into three layers and set
aside. Wash your angel food tin
and keep it on hand to reassemble
the cake.

Soften gelatin in cold water in
the top of a double boiler. Place
over simmering water and stir un-
til gelatin is dissolved. Add salt
and sugar and stir until sugar is
dissolved. ~

Cool slightly and add to berries
and lemon juice. Stir well and
chill until syrupy — it takes about
an hour and a half. Fold whipped
cream into berries and chill until
partially set. Place a layer of jelly
mixture on bottom of angel food
tin. Top with a layer of cake.

Repeat. When the last layer is
in place, pull the edges of the cake
away from the pan and let the
remaining jelly trickle down | the
sides. Chill until firm.

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